©Kirton News 2026

Creamy Chicken, Leek
and Potato Casserole

45 minutes · Serves 4

Ingredients: 500g chicken breast or thigh, diced, 2 leeks, 500g potatoes, 400ml chicken stock, 150ml crème fraîche, Dried thyme, salt and pepper.

Method: Brown the chicken in a large pan.

Add sliced leeks, diced potatoes, stock and thyme.

Cover and simmer gently for 20–25 minutes, until the chicken is thoroughly cooked and potatoes are tender.

Stir in the crème fraîche and heat gently for another 2–3 minutes.

Serve with steamed cabbage or green beans.